Kashmiri Style Chokh Vangun Recipe - Baingan Masala

Step 1: To begin making the Chokh Vangun Recipe, wash, slit the baby eggplants into 4 from the bottom keeping the stack intact

Step 2: Keep it immersed in a bowl of water until further use

Step 3: Heat a tablespoon of mustard oil, let it smoke, drain the eggplants from water, pat it dry using a kitchen towel and add it to the pan

Step 4: Fry until they a partly turned golden on the outside

Step 5: Remove them in a plate and keep aside

Step 6: Add another tablespoon of mustard oil in the same pan, bring it to a smoking level, add in the sliced onions and fry until they are turned nice golden and brown

Step 7: Once cool, grind them into a smooth paste using a mixer grinder and keep aside

Step 8: Heat the remaining tablespoon of mustard oil in a pan, let it smoke, add in the cinnamon stick, green cardamom and cumin seeds

Step 9: Make a paste of the asafoetida, turmeric powder, coriander powder, kashmiri red chilli powder using little water and add it to the pan and cook until the oil separates

Step 10: Add in the ground onion paste, dry ginger powder, tamarind extract and mix well

Step 11: Let this mixture cook until the raw smell of the tamarind goes away

Step 12: Now, add in the fried baby eggplants, sliced tomatoes, season with salt and mix well

Step 13: Simmer this mixture until the tomatoes turns mushy and egg plants are cooked well

Step 14: Add in the fennel powder and mix well

Step 15: Simmer for another 5 minutes

Step 16: Switch off the heat and garnish with coriander leaves

Step 17: Serve the Chokh Vangun Recipe along with Lahsuni Dal, Phulkas and Kachumber Salad for a delightful weeknight dinner